Fusilli With Asparagus Basil and Balsamic Glaze

środa, 5 lutego 2014

Fusilli With Asparagus Basil and Balsamic Glaze

Time: 30 mins

Ingredients

  • 1 tablespoon salt
  • 1/2 teaspoon salt
  • 3/4 cup balsamic vinegar
  • 5 tablespoons extra virgin olive oil
  • 1 lb asparagus
  • 1 medium red onion, halved and sliced (1 1/2c)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup chopped fresh basil leaf
  • 1 tablespoon lemon juice
  • 1 cup grated romano cheese

Directions

  • 1 Bring 4 qt water to boil adding salt and pasta. Cook al dente. Drain and return to pot.
  • 2 Right before putting pasta in boiling water bring balsamic vinegar to boil in 8 in skillet over med heat. Reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 c 15-20 minutes.
  • 3 While pasta is cooking and balsamic is reducing heat 2 tbsp oil in 12 in skillet over high heat until beginning to smoke.
  • 4 Cut asparagus in 1 in lengths discarding the bottom 1 inch.
  • 5 Add asparagus onion black and red pepper 1/2 tsp salt and stir to combine.
  • 6 Cook without stirring until asparagus begins to brown about 1 minute then stir and continue cooking.
  • 7 Stir occasionally until asparagus is tender-crisp about 4 min longer.
  • 8 Add asparagus, basil, lemon juice, 1/2 Romano,and remaining 3 tbsp oil to pasta in stockpot toss to combine.
  • 9 Serve immediately, drizzling 1-2 tsp balsamic glaze over individual servings and sprinkle cheese accordingly.

0 komentarze :

Prześlij komentarz